Potato bread with talkan on sekowa bacon enzyme

Potato bread with talkan on sekowa bacon enzyme

Category: Sourdough bread

Ingredients
Dough:
Water 40C	200 g
Wheat flour, premium	200 g
Starter (ready-made secowa starter culture)	25 g
Dough:
Opara	all
Potato broth 40C	210 g
Boiled and mashed potatoes	95 g
Salt	10 g
Olive oil	22 g
Wheat flour 1c	350 g
Whole grain wheat flour	200 g
Wheat germ	10 g
Talkan	30 g
Liquid honey dark	20 g

Cooking method

• For dough, mix the starter with a whisk with water until it is completely dissolved. Add flour, stir, cover and leave for 12-16 hours at 30C. This temperature is optimal for the growth of the starter culture. If it is less, the leaven will not grow.
• For bread, add all the ingredients to the dough. Knead a soft, slightly sticky dough. I kneaded in
• Programmable Sana Smart Bread
• Fold the kneaded dough in an envelope and leave for 1 hour at 30C.
• Then knead the dough, round, leave for 10 minutes.
• Form a roll. put in a mold, cover and leave to proof for 2 hours at 30C.
• Bake in an oven preheated to 220C for 20 minutes. then reduce the temperature to 200 and bake until tender. The exact time depends on your oven. I baked in the Sana Bread Maker (210C for 20 minutes, 170C for 30 minutes).
• 
• Delicious aromatic crumb and crisp.)

The dish is designed for

For bread weighing 1222 g

Note

TALKAN is an old product that was prepared exclusively from sprouted grain of cereals.
TALKAN produced by the SibTar enterprise is made according to its own technology from wheat or rye grain on the basis of centuries-old folk experience.
TALKAN is a food that has nutritious, medicinal, preventive properties and gives strength to the human body. In terms of nutritional value, TALKAN replaced many food products for people; a large and varied number of dishes were prepared from it. Many peoples called TALKAN "Live food".
TALKAN contains proteins and carbohydrates in an optimal ratio for assimilation by the human body and very important microelements.
TALKAN does not require large energy expenditure of the body for its assimilation, since in the sprouted grain the entire supply of nutrients is converted into a form ready for assimilation: proteins - into amino acids, starch - into glucose. As a result, when eating dishes based on TALKAN, the body is quickly saturated, which gives reason to recommend it for inclusion in programs for regulating excess weight. For diabetics, TALKAN may be a necessary protein product from which many delicious and nutritious meals can be prepared.
TALKAN contains amino acids and trace elements, thanks to which wounds, ulcers, including a stomach ulcer, heal well. Skin cells are rejuvenated, hair growth is stimulated.
TALKAN normalizes the acid-base balance, contains a large amount of dietary fiber from the grain shell, which, passing through the digestive tract, absorb and remove toxins from the body. Thus, the work of the intestines is stimulated, which gives effective relief from constipation and the exclusion of the processes of decay of undigested food debris in the gastrointestinal tract. As a result, the likelihood of developing many diseases is significantly reduced, the skin is cleansed, and allergies disappear.
TALKAN, with regular inclusion in the diet, contributes to the accumulation of the necessary vitality.
TALKAN is an irreplaceable food during religious fasts.
TALKAN is a centuries-old folk wisdom. 🔗

Chalk, well, you always swear kaaaak! Talkan!
Sit back and think, what have you done? ..

That not gri, the current itself learned about this new abusive word!

[Ksyusha]

Once upon a time (and even now) this product can also be found under the name TOLOKNO - sprouted, fried and ground grain sprouts. I bought it many times and brewed it with milk like porridge, you can add it to kefir in dry form, you can brew jelly in milk or water, you can bake pancakes, you can partially add bread to the dough, and so on ...
A very useful product Somewhere on the forum I exhibited recipes with oatmeal

Ksyusha, beautiful bread turned out on sekove!

tree, well, you always kaaaak swear! Talkan!

do not say godfather, she was frightened. and she also intimidates with cuttlefish

Tanya, thank you!

Once upon a time (and even now) this product can be found under the name TOLOKNO

Yes?? I went googling, oatmeal - flour made from oats or barley grains, which are pre-steamed, dried, fried, peeled and pounded. The technology for making oatmeal is reflected in the name (from the word "crush").

Talkan - from germinated grains (rye, wheat)

Purely visually, they differ (talkan on the left, oatmeal on the right)


They also differ in structure, not of course, but talkan (in the photo) seem to be grains, oatmeal is smooth as flour.


And they taste different. Tolokno is poured oatmeal. Talkan has a sweetish taste.

In general, of course, these are words from one song.

[Little guy,]

Handsome, don't get up to fall!
Little guy, I will definitely repeat it. We'll have to go for the bacon enzyme.
So this talkan-cockroach(such a rhyme came to mind) can be replaced with oatmeal? It's not a problem to buy fiber.

while I was writing, you have already painted everything
and talkan, where to buy?

Tanya, thank you!

In general, of course, these are words from one song.

To your health!
In-in! From one song. The technology has changed a little. But, it seems to me that I have seen wheat oatmeal on sale (and on the network) ... I haven’t dealt with it for a long time. And it tastes very specific, you just don’t eat so much, even in jelly, if only you hide it in bread dough

[+ Gala +]

+ Gala +, Thank you! I also had honey from the sea - buckwheat, fragrant, so you can eat the crumb straight with your nose.

and talkan, where to buy?

Gal where all the right products are sold. I bought where Altai flour is sold (I took the last one), but I google it, it gives out a lot of addresses. For example.

🔗

can be replaced with oatmeal?

Theoretically, you can. But here is our Vasilisa (barberry), from whom I learned about the talkan itself, says. that since it is from germinated grains of wheat, it must have a high enzymatic activity. And a lot of it cannot be added to the dough either because of this. Oatmeal will not have such properties.

Yes, and the taste is specific,

Yes, I also say that they (oatmeal and talkan) are different. The latter has a more neutral and pleasant taste.

Yeah, I got it

I admired your bread again! Well done, Oksanchik, good bread turned out, coped with the program remarkably. The loaf turned out to be just indicative
Talkan in its enzymatic activity is close to malt, so you should not overdo it with it.
But in a small amount it influences the dough well, the crumb is softer, looser, the bread rises better. It is not only wheat, but also oatmeal, rye ..., you can try other options

Soon my hands will reach normal loaves!

Beautiful bread
I know about oatmeal, but talkan must be seen. And where to get wheat germ So many useful ingredients

[barbariscka]

barbariscka, Rada-dms, Albina, Thank you so much!! I'm glad I liked the bread!

And where to get wheat germ

Albina, sold where flour is. In my opinion, I've already seen it in Auchan. If not, then you can not use it.

We have neither ASHAN, nor METRO, nor FIVE

You can search online mail order stores.

Then this product is priced like Faberge eggs

[Giraffes]

For the first time I heard about talkan from Tanyusha-Giraffes), then I thought that we don't have such an animal at all ...

And go and you ... it turns out as usual !!!

Well, let's start looking !!!

Ksyu, thanks for the science !!!

Luxurious bread in a cube !!!

Only the bacterium, alas and ah, I never got it ...

I also had honey from the sea - buckwheat, fragrant

This is from what seas such fragrant honey smuggling taken out?

Kroshik. Thank you! From our Black Sea from Beta. And what kind of smuggling it is brought there ... And the bacterium becomes more expensive right before our eyes ... if you sit a little longer, it will become gold in general.

Only the bacterium, alas and ah, I never got it ...

Innusik, don't you be lazy and make the leaven ... The result will not be worse, but with your golden hands it is generally wonderful

[Vassenka]

with your golden hands

- You flatter me, Vera (s) ... Vassenka, you confuse me with someone ...

Vasyonchik , and what sourdough would you recommend to start with?

By the way, there are so many different talkan here:

🔗

Innusya, I've known you for several years ...
It all depends on that. what bread in your family they eat more ... and what your soul will respond to.

[Wasyon]

It all depends on that. what bread in your family eats more

50:50, Wasyon ...

Anyone would suit me, who would raise ...

Vasyonchik, and what did you start with ?!

and what will your soul respond to

Aha, she will respond, wait ..

For so many years I have been appealing to her conscience, she is silent, quiet woman ...

[Omela,]

Omela, Please tell me if I can work normally with the SEKOVA starter in this bread maker? I have a can in the refrigerator and I really understand that I cannot create a stable temperature of +30 for it (I will not and do not want to jump around the stove for 8 hours and look at the thermometer), but this is a prerequisite ...

I ask you, because I see a lot of bread you show on Sekov ... I myself really want to start working with her, my hands are itching ...

That is, can I set the temperature in Sana'a so that my Sekova will rise from the refrigerator?

Thank you in advance

[Sveta]

That is, can I set the temperature in Sana'a so that my Sekova will rise from the refrigerator?

Sveta, so that's why I bought this stove. And I show bread, baked on a sekove from the refrigerator. Only empirically deduced that the tempera should be set to 36C.
shl. only now I bake with leaven.

[Omela,]

Omela, Can I try you again ... Is it just that they decided to switch to sourdough for the time being? ... To be honest, I am very confused by the argument that together with wild yeast you can grow a lot of something else that we don't need ... Straining about this ... What do you think about unwanted crops in home grown culture? (You already have so many loaves on your avatar that there won't be enough breast)

[Sveta]

Have you just decided to switch to sourdough?

Sveta, I just ran out of activated backenzyme and decided to try the starter culture. That is, I had already baked with sourdough before, but I was very bothered by the need to feed her, and indeed all other dances with tambourines. And I always got white bread with sourness.

And this leaven
The simplest hop starter

does not give acid in wheat bread and does not need to be fed. I decided to try and if it doesn't work out. then start the back enzyme again. So far it turns out.)

To be honest, I am very confused by the argument that, together with wild yeast, you can grow a lot of something else, which we don't need ... I'm straining about this ...

Well, if that's how you feel about it. then of course you don't need to start the leaven. This does not bother me, I have other phobias.

[Omela,]

Omela, thanks for the tip, otherwise there are a lot of leaven ... and I'm alone and I'm lost I looked closely at the leaven of the Simili sisters, which can live in the refrigerator for a week without feeding, but the lady from LJ, where I read, persistently insisted that it is more for rye she likes bread and white bread only by leaps and bounds ...I was embarrassed ...

But I really want Sana to fight the toad ... Still, take the middle version or the top one? what do you think, based on your experience?

Top-end - is it the maximum configuration or, on the contrary, the minimum? I would have taken the middle one. It is because of the bucket. At high temperatures, stainless steel is the very thing. I got a teflon bucket, I tried to bake cake in it. What to say. I can't knead the dough so that it evenly lies on the bucket and forms a beautiful roof during the proofing. That is, I'm pulling out the dough anyway. I mold and return to the bucket, therefore, I see no point in Teflon. I know it annoys some. do not want such dances. But sourdough bread is not an easy task, and dances will be present anyway, that is, I have programmed HP, but I am still next to it and control the rise, because every time the dough rises for a different amount of time. But, again, it doesn't bother me.

This leaven is suitable for wheat bread. Here. look, completely on flour in / s

Dairy bread made from high quality sourdough flour

Top-end is the maximum. (my husband is a foreigner, so foreign words burst into my Russian).

You know, already I (and most importantly my husband) have come to terms with the fact that my sister will soon come to my Panas ... So I, too, tend to the average configuration - intuition tells me so

Thank you for your advice. I will use your recipes as a reference book

If you have the opportunity and desire, please tell us about your impressions of sourdough bread in comparison with bread on Sekovo - both regarding dancing with tambourines around the dough, and regarding taste.

PySy. I looked for a long time at the cabinet for proofing the dough for working with sourdough ... It's good that something stopped me all the same ...

Tell us about your impressions of sourdough bread in comparison with bread on Sekovo

Taste is a subjective matter ... on Sekovo bread has a taste, I can't explain in words what it is. But with sourdough, there are absolutely no additional flavors, I would not even say that bread is leavened, especially white.

and about dancing with tambourines around the dough,

Dances concern only HP, that is, you need to be present during kneading and lower the dough with a spatula, since it sticks to the stainless steel and rises up. The second is to pull out the dough, wash the bucket, grease with grease and return the dough back. The third is to visually monitor the rise, because, I repeat, each time the dough rises differently and the programmed time must be adjusted. You can not lubricate with grease and leave it to soak after baking in HP, but I am more satisfied with the option with grease. There are no more pitfalls.